Researcher Dr. Hisham Fayyad Mohammed, Assistant Professor in the Department of Life Sciences at the College of Science, University of Basra, along with a research team from the College of Agriculture, received a patent from the Standardization and Quality Control Authority for their invention of a technology to preserve chilled fish fillets using edible gelatinous films reinforced with magnesium oxide nanoparticles. The patent includes the preparation and development of a film with effective antioxidant and antimicrobial properties. The patent is used in food preservation and quality enhancement. It aims to promote modern scientific methods in supporting the food industry sector by producing gelatinous films reinforced with nanoparticles that have proven non-toxic and effective in preserving the quality characteristics of the fillets during periods of refrigerated storage.